HÜHNERKEULEN

Chicken Legs

Marinade
100 g carrots (carrots)
100 g celery
100 g onions
2 bay leaves
500 ml white wine (dry)
2 tbsp. olive oil
1 tsp. granulated sugar
thyme

1.2 kg chicken legs
2 tbsp. flour
2 tbsp. oil
6 shallots
500 ml chicken soup
100 g bacon
200 g mushrooms
1 bsp. butter
100 ml cream
parsley, salt and pepper

 

Marinade: Peel carrots, celery and onion and cut into small cubes. Mix with the other ingredients. Place chicken legs in a adequate pot and douse with the marinade, cover with cling film and at least marinate 4 hours, preferably overnight, in the refrigerator. Peel shallots and cut into rings. Remove legs and pat dry. Puree half of the marinade.
Preheat the oven to 200 ° C. Season drumsticks with salt and pepper, then sprinkle with flour. Fry them for about 10 minutes. Add shallots and sauté for 5 minutes. Deglaze the drumsticks with the marinade, douse with the soup and bring to a boil. Place the legs with the skin side down and cook in the middle of the oven 40 minutes. Turn after 20 minutes. Fry bacon in a pan without fat crispy. Halve mushrooms and fry in butter until golden brown. Season with salt and pepper.
Add cream and mushrooms to the legs 5 minutes before end of cooking. Serve garnished with bacon and parsley.

  
   
     
 

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